Another lunch for the office and another big hit! I love that you can make this in advance and serve it at room temperature with a salad…my kind of lunch. My eldest son happened to be visiting and now says I have to make it every time he visits. Yikes!!!
Caramelized Onion, Gruyere & Tomato Tart
5 onions, halved and sliced
3 Tbs butter
4 Roma tomatoes, sliced 1/4 inch thick
1 Tbs olive oil
1/2 Tbs dried oregano
3/4 cup heavy cream
3/4 cup Gruyère cheese, shredded
parsley for garnish
salt & pepper
1/4 lb of Prosciutto
1/2 cup Pecorino cheese
Heat the oven to 325°F. Place the onions and butter in an oven-safe pot with a lid and cook low and slow for one to two hours until they are a rich caramel color. Up the oven temperature to 375°F. Toss the sliced tomatoes with the olive oil and some salt & pepper then place on a cooking sheet lined with parchment paper. Place in the oven and roast for about 20 minutes. On a separate cookie sheet at the same time cook the Prosciutto in single layers in the oven until crisp.
Roll out a frozen sheet of pie crust to fit an 11 inch tart pan. It will need to be blind baked, if you don’t know how, just click here for a tutorial.
Mix the eggs, heavy cream and salt & pepper together. Layer the bottom of the pie tart with all the onions. Next add the Gruyère cheese and the Prosciutto broken into bits. Pour the egg mixture over the surface and top with the roasted tomatoes and the Pecorino cheese.
Place in the oven for about 25 minutes. When it’s done, let it cool for about 10 minutes before cutting into it. It can be eaten warm or at room temperature. Delicious!!!